Hitting up the farmers’ market with your four-legged BFF is a Saturday-morning staple. But filling your totes with seasonal fruits and fresh-as-it-gets seafood is the easy part—getting through your haul before it spoils is another story.

If strolling through the stalls usually leaves you with way more items than you intended, we have just the recipe. Inspired by the gorgeous organic produce and wild-caught fish at your local green space, this citrus salmon dinner perfectly pairs with market greens (and that random fennel you don’t know what to do with).

And because you can always count on your dog to patiently wait for you as you pick out the perfect-looking tray of organic blueberries/sweet potatoes/carrots, treat your market buddy to a dinner that’s made from the same type of quality ingredients you pick up for yourself—AKA Castor & Pollux PRISTINE® pet food.

Made with responsibly sourced ingredients like free-range chicken, grass-fed beef, and wild-caught salmon, it’s basically a canine version of a five-star meal. Pro tip: You’ll want to get your camera ready for this totally hashtag-able cookout.

Baked Salmon with Fennel, Lemon, and Capers

Prep Time

5 minutes

Cook Time

30 minutes

Servings

4 people

Dietary

Ingredients

2 medium organic fennel sliced thinly, about 1/8-inch

4 Tbsp olive oil separated

1 organic lemon

1 lb wild Alaskan salmon cut into 4 filets

2 Tbsp capers to taste

Instructions

Preheat the oven to 350°F degrees.

Add the fennel and half of the olive oil onto a baking sheet and toss to coat. Sprinkle with sea salt and bake for 15-20 minutes until soft and caramelized on the edges.

While the fennel is baking, cut 8 slices (¼-inch thick) off the lemon. Set aside the rest of the lemon. On another baking sheet, place 2 lemon slices together lengthwise with about an inch in between. Add one salmon filet onto each lemon bed. Season with sea salt and pepper. Drizzle with the rest of the olive oil. Bake for 8-10 minutes, or until the fish starts to flake easily with a fork.

To serve, place the salmon onto a platter and top with fennel, capers, and a squeeze of the reserved lemon.